This is one of those masterful bean soups that are the glory of Central Italian cooking. From the point of view of technique, there are no intricate secrets to its success. The battuto of garlic and olive oil is enhanced by anchovies and rosemary. The remaining ingredients follow in the simple sequence described in the recipe. If you are making the soup in advance, do not put in the pasta to cook until you are ready to reheat the soup, or it will become soft and gluey.
© 1986 Marcella Hazan estate. All rights reserved.